Mary Berry's stuffed portobella mushrooms with Brie and spinach – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s stuffed portobella mushrooms with Brie and spinach By You Magazine - September 6, 2020 Quick to prepare, this Mary Berry stuffed mushrooms dish is perfect to serve as a starter, light lunch or as part of a summer buffet. Choose fat, deep portabella mushrooms rather than thin ones, as the fat ones stand prouder. Laura Edwards SERVES 4 PREPARE AHEAD Can be assembled up to 4 hours ahead, ready for the oven. 2 tbsp olive oil a knob of butter 4 large fat portabella mushrooms, stalks removed 2 large red onions, sliced 1 tbsp balsamic glaze 100g (4oz) Brie, sliced into 4 pieces 200g (7oz) baby spinach 4 slices of Parma ham salt and freshly ground black pepper 1. Preheat the oven to 200C/180C fan/gas 6. Line a baking sheet with baking paper or nonstick paper. 2. Heat a tablespoon of the oil with the butter in a large frying pan. Add the mushrooms, gill side up, and fry for a few minutes. Cover the pan with a lid and fry for another 4 minutes. Remove the lid, turn the mushrooms over and fry them for a minute or two until all the liquid has evaporated. Sit the mushrooms, gill side up, on the baking sheet and season with salt and pepper. 3. Add the remaining tablespoon of oil to the pan and fry the onions for 5-8 minutes until just soft. Stir in the balsamic glaze, then spoon the onions on top of the mushrooms and place a piece of Brie on each one. 4. Add the spinach to the pan, season with salt and pepper, then stir for a few minutes until just wilted. Spoon the spinach on top of the cheese and sit a swirl of Parma ham on top. 5. Bake for 8-10 minutes until the ham is crispy and the mushrooms are tender. If liquid comes out on to the baking sheet, remove from the oven and carefully drain it off. 6. Serve hot, with a dressed salad. Now buy the book with £14 off Our recipes are from Simple Comforts by Mary Berry, which will be published on 17 September by BBC Books, price £26. to order a copy for £12 until 20 September go to whsmith.co.uk and enter the code YOUMARY at the checkout. Book number: 9781785945076. For terms and conditions, see whsmith.co.uk RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved